Perfect cooker for hydrated milled vegetables

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Solution Overview

Problem

Current automated food processors fail to consistently produce cooked dough (Codou) with uniform texture, taste, and appearance, leading to subpar end-products and limiting mass production capabilities.

Innovation Solution

An automated system comprising a housing unit with a partitioned dough intake, liquid salt dispensing, cooking mixer, sliding dough output, shaper/wrapper, boiler, and microprocessor-controlled units ensures consistent Codou production by precisely controlling input parameters and cooking processes.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Extent of automation

If generic or slightly modified food processors are used to automate Codou making, then automation is achieved, but consistency of texture, taste, look, and feel deteriorates

Engineering Contradiction:

Improveautomation of Codou makingVSAvoidconsistency of texture, taste, look, and feel

Core Design Contradiction:

Extent of automationVSManufacturing precision

Solution Approach 1:

The food processing system is divided into distinct functional modules: a cooking mixer unit with specific geometric features for consistent mixing, a separate shaping unit with standardized molds, and an integrated control system. Each module is optimized for its specific function, allowing automation while maintaining consistency through standardized interfaces and control protocols.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The system incorporates sensors and control mechanisms that monitor and adjust critical parameters such as mixing time, temperature, moisture content, and shaping pressure. These parameter controls ensure that each batch of Codou achieves consistent texture, taste, appearance, and feel despite automated operation.

Inventive Principle:

Principle #35Parameter changes

2Manufacturing precision

If manual labor is used to prepare, shape, wrap, and cook Codou, then product consistency can be mastered, but productivity and quantity production are limited

Engineering Contradiction:

Improveconsistency of texture and tasteVSAvoidquantity of Codou production

Core Design Contradiction:

Manufacturing precisionVSProductivity

Solution Approach 1:

The system performs preliminary preparation of ingredients and pre-programming of cooking parameters before actual production. Standardized ingredient portions and pre-set cooking profiles enable rapid batch production while maintaining consistency, as each batch starts from a standardized baseline rather than requiring manual adjustment during production.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The automated system monitors its own operational parameters through integrated sensors and automatically adjusts mixing, cooking, and shaping processes without human intervention. This self-regulating capability enables continuous high-volume production while maintaining the consistency that previously required skilled manual operation.

Inventive Principle:

Principle #25Self-service

3Manufacturing precision

If the Codou making process is automated with precise control, then consistency of texture, taste, look, and feel is improved, but device complexity increases

Engineering Contradiction:

Improveconsistency of Codou propertiesVSAvoidcomplexity of automated system

Core Design Contradiction:

Manufacturing precisionVSDevice complexity

Solution Approach 1:

The control system uses a unified microprocessor architecture that manages multiple functions (mixing control, temperature regulation, timing, and shaping parameters) through a single integrated platform. This universal control approach reduces the need for separate control mechanisms for each function, thereby managing device complexity while maintaining precise control over all Codou properties.

Inventive Principle:

Principle #6Universality (Multi-functionality)

Solution Approach 2:

The system incorporates sensors that continuously monitor critical parameters (mixing homogeneity, temperature, moisture content) and provide feedback to the control system. This feedback mechanism enables automatic adjustments to maintain consistency without requiring overly complex manual intervention systems, as the automation self-corrects based on real-time measurements.

Inventive Principle:

Principle #23Feedback

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The system significantly reduces labor, ensures timely and consistent texture, taste, and appearance of Codou, enabling efficient and high-quality production, addressing the limitations of existing manual processes.

Implementation Method 1

a water heater unit

Methodology Applied

Scientific EffectHeating: Heating

Implementation Method 2

a boiler unit

Methodology Applied

Scientific EffectBoiling: Boiling

Data Source

PatentUS12256868B2Perfect cooker for hydrated milled vegetables

Publication Date: 2025.03.25 HAMMOND DAVID NII AYITEY

AI summary

A method and apparatus for cooking food products collectively called Codou (cooked dough) from hydrated milled vegetables, water, optional salt; and wrapping material (for enhanced taste, and containment). The process undergoes three stages: (a) pre-cooking in the Cooking Mixture; (b) shaping and wrapping from the Sliding Tray using the Shaper/Wrapper unit; and (c) boiling in water in the Boiler unit. This apparatus being microprocessor-controlled allows for various types of the Codou to be cooked at the touch of a button. The process ensures that each type of Codou is cooked to a consistent texture, taste, look, and feel.